Abstract
Hydrogels with different weight percent of N-hydroxylethyl acrylamide and N-(2-mannosylethyl) acrylamide were prepared, using N,N'-methylenebis (acrylamide) (MBA) (1.0 wt.%) and ammonium persulfate (APS) (1.0 wt.%) as the crosslinker and initiator, respectively. The successful preparation of hydrogels was confirmed by both inverted vial test and rheological measurements. These hydrogels were grinded into nanogel powders and applied as a bromelain stabilizer against high temperature by measuring the proteolytic activities of bromelain, which increased from 47% to >95% under nanogel protection. This indicated that nanogels can be potentially applied as an enzyme stabilizer in food industry.